Tuna Ceviche

Method

Cut the tuna steaks into pieces to marinade, I like to leave this enough to cut into sashimi style slices.

Juice the lemons and the lime, add more if necessary ideally you want the juice to just cover the tuna in marinade

Cover and leave the tuna to marinade to your taste. If you like the tuna raw you should leave for 15 minutes or less, if you want the acid to cook through the meat you should leave for up to 4 hours or cut into smaller pieces.

When you take the fish out of the fridge it will have discoloured due to the cooking process, this is normal.

Keep this in mind if serving to a dinner party since the fish can turn grey and unappealing if allowed to sit in the acid for too long.

Dice the tuna into small cubes, I like to put some slices aside to have on their own.

Dice the vegetables and put in a mixing bowl.

Add the olive oil to the marinading mixture, making sure to remove any citrus seeds. Add to the ceviche mix to taste, about half the liquid should be enough.

Garnish with one or two sprigs of the coriander, I like to serve it with slices of the marinated raw tuna like so.